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What cakes can be freeze?

post #1 of 6
Thread Starter 

Hello Chefs,

 

I am just wondering what cakes can one freeze? Will it effect the taste and texture of the cakes?

 

So far, I have made mousse cakes in advance, kept it in the freezer and only took what I needed out per day.  Even after 1 weeks, the cakes still taste wonderful.  The only thing I notice, if I use gelatin in the mousse, it can be rubbery after the 1st week.  


Care to share your experiences?

 

Thank you.


Edited by jadepearl - 4/2/14 at 5:08am
post #2 of 6

I freeze everything if need be.  I mainly freeze layers, as I do a lot of wedding cakes.  But, I have made individual mousse cakes before, and never had a problem.  I don't put gelatin in my mousse, so I never experienced anything rubbery.

post #3 of 6
Thread Starter 

Thanks rlyv for your response. Oh...you do not use gelatin for your mousse? So, what do you use as a setting agent, if you don't mind me asking?

 

Thanks! :)

post #4 of 6

I have frozen many varieties of cakes and mousses without problem.  I don't have trouble with the gelatin, but I was testing a recipe that used cornstarch as a thickener and it didn't freeze well at all.

If your mousse seems rubbery, I wonder if the defrost cycle of your freezer could be affecting it the same way ice cream won't hold nice in certain freezers.

I routinely have mousse cakes in my freezer at work for one or two weeks without issues.  I keep them very well insulated from frost or air and they hold great.

post #5 of 6
Quote:
Originally Posted by jadepearl View Post
 

Thanks rlyv for your response. Oh...you do not use gelatin for your mousse? So, what do you use as a setting agent, if you don't mind me asking?

 

Thanks! :)

Well, I have used gelatin in certain mousses (fruit, caramel, etc) but haven't experienced a rubbery issue. When I typed that I was thinking of a chocolate mousse cake I've frozen many times, and it's made by melting chocolate with a liquid (water, coffee, juice), whipping yolks with hot honey (like pate a bombe), then folding that into the chocolate, then whipped cream.  It sets firm and freezes well.

post #6 of 6
Thread Starter 

Thanks for your reply, Jelly :)  I must keep in mind with regards to the cornstarch as a thickening agent. Defrost cycle of your freezer...I will check it out with Mr Technician.

 

Thanks for your reply, rlyv :)  I love recipes using pate a bombe, its delicious.

 

Thanks again, everyone! :)

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